You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Punjabi  >  Punjabi Swadisht Nashta  >  Crispy Poha Aloo Tikki, Veg Poha Cutlet

crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties |

crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with 31 amazing images.



crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties is a perfect party starter. Learn how to make Indian poha aloo cutlet.

To make crispy poha aloo tikki, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough. Divide the dough into 24 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki. In a small bowl, add plain flour, cornflour and ½ cup water and whisk to make it lump free and smooth to make slurry. Dip each tikki into the corn flour slurry and coat it evenly with vermicelli. Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides. Drain on an absorbent paper. Serve immediately with Schezwan sauce and tomato ketchup.

A combination of Indian spices with veggies always works it magic. Veg poha cutlet is another classic example to prove this. The correct combination of finely chopped green chillies, ginger and garlic with a touch of lemon juice lifts up the flavour of this alluring snack.

While the poha and bread crumbs bind the veggies together in the Indian poha aloo cutlet, the coating of maida mixture with seviyan makes them crispy. You can serve this as an after-school snack to your kids, as they will surely love the yummy taste.

Serve veg poha patties with Schezwan sauce for adults and tomato ketchup for kids.

Tips to make crispy poha aloo tikki. 1. You can store the mixture in an air tight container for 3 to 4 days in fridge. 2. You can also use breadcrumbs for frying instead of vermicelli. 3. If you are short of time, you can also fry this tikki as it is without any slury mixture or any coating.

Enjoy crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with step by step photos.

Crispy Poha Aloo Tikki, Veg Poha Cutlet

This recipe has been viewed 17428 times



Crispy Poha Aloo Tikki, Veg Poha Cutlet recipe - How to make Crispy Poha Aloo Tikki, Veg Poha Cutlet

Preparation Time:    Cooking Time:    Total Time:     22Makes 22 tikkis
Show me for tikkis

Ingredients


For Crispy Poha Aloo Tikki
1 cup thick beaten rice (jada poha) , washed and drained
1 1/4 cups boiled and mashed potatoes
1/2 cup grated carrot
1/2 cup finely chopped green capsicum
1/2 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 1/2 tbsp finely chopped green chillies
1 tbsp dry red chilli flakes (paprika)
1/2 cup bread crumbs
1 tbsp lemon juice
salt to taste
1/2 cup plain flour (maida)
2 tbsp cornflour
crushed whole wheat vermicelli (semiya) for rolling
oil for deep-frying

For Serving With Crispy Poha Aloo Tikki
 schezwan sauce
tomato ketchup

Method
For crispy poha aloo tikki
    For crispy poha aloo tikki
  1. To make crispy poha aloo tikki, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough
  2. Divide the dough into 22 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki.
  3. In a small bowl, add plain flour, cornflour and 3/4 cup water and whisk to make it lump free and smooth to make slurry.
  4. Dip each tikki into the corn flour slurry and coat it evenly with vermicelli.
  5. Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides.
  6. Drain on an absorbent paper.
  7. Serve the crispy poha aloo tikki immediately with schezwan sauce and tomato ketchup.
Nutrient values (Abbrv) per tikki
Energy79 cal
Protein0.8 g
Carbohydrates7.4 g
Fiber0.5 g
Fat5.1 g
Cholesterol0 mg
Sodium2.3 mg
crispy poha aloo tikki video
Crispy Poha Aloo Tikki, Veg Poha Cutlet recipe with step by step photos

like crispy poha aloo tikki recipe
    like crispy poha aloo tikki recipe
  1. like crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties, then do try pther kebabs recipes also:
    • crispy corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | with 27 amazing images.
    • veg seekh kabab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kabab in griller | with 44 amazing images.
    • aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes | with 32 amazing images.

what is crispy poha aloo tikki made of?
    what is crispy poha aloo tikki made of?
  1. crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties is made of cheap and easily available ingredients in India: 1 cup thick beaten rice (jada poha) , washed and drained, 1 1/4 cups boiled and mashed potatoes, 1/2 cup grated carrot, 1/2 cup finely chopped green capsicum, 1/2 cup finely chopped onions, 2 tbsp finely chopped coriander (dhania), 1 tsp finely chopped garlic (lehsun),1 tsp finely chopped ginger (adrak), 1 1/2 tbsp finely chopped green chillies, 1 tbsp dry red chilli flakes (paprika), 1/2 cup bread crumbs, 1 tbsp lemon juice, salt to taste, 1/2 cup plain flour (maida), 2 tbsp cornflour, crushed whole wheat vermicelli (semiya) for rolling, oil for deep-frying For Serving: schezwan sauce and tomato ketchup.See the below image of list of ingredients for crispy poha aloo tikkis.

how to make dough for tikki
    how to make dough for tikki
  1. Wash 1 cup thick beaten rice (jada poha) thoroughly. 
  2. And transfer it to another deep bowl.
  3. Add 1 1/4 cups boiled and mashed potatoes.
  4. Add 1/2 cup grated carrot.
  5. Add 1/2 cup finely chopped green capsicum.
  6. Add 1/2 cup finely chopped onions.
  7. Add 2 tbsp finely chopped coriander (dhania).
  8. Add 1 tsp finely chopped garlic (lehsun).
  9. Add 1 tsp finely chopped ginger (adrak).
  10. Add 1 1/2 tbsp finely chopped green chillies.
  11. Add 1 tbsp red chilli flakes.
  12. Add 1/2 cup bread crumbs.
  13. Add 1 tbsp lemon juice.
  14. Add salt to taste.
  15. Mix well using hands to form a dough.

how to roll and fry the tikkis
    how to roll and fry the tikkis
  1. Divide the dough into 22 equal portions.
  2. Roll them using hands to form a 50 mm. (2”) diameter flat tikki.
  3. In a small bowl, add 1/2 cup plain flour (maida).
  4. Add 2 tbsp cornflour.
  5. Add 3/4 cup water.
  6. Whisk to make it lump free and smooth to make slurry.
  7. Dip each tikki into the corn flour slurry.
  8. Now coat it evenly with vermicelli.
  9. Heat the oil in a deep non-stick pan.
  10. Drain on an absorbent paper.
  11. Deep-fry a few tikkis till they turn golden brown and crisp from all the sides. 
  12. Serve immediately with schezwan sauce and tomato ketchup.

pro tips to make crispy poha and aloo tikki
    pro tips to make crispy poha and aloo tikki
  1. You can store the mixture in an air tight container for 3 to 4 days in fridge.
  2. You can also use breadcrumbs for frying instead of vermicelli.
  3. If you are short of time, you can also fry this tikki as it is without any slury mixture or any coating. 

Reviews

Subscribe to Free Weekly Food Mailer